2 lbs. Beef, top round steak
\n2 T. Butter
\n1 ea. Onion, chopped
\n3 ea. Garlic cloves, minced
\n8oz. Mushrooms, sliced
\n1 can Tomato Sauce (15 oz.)
\n2 T. Tomato Paste
\n1\/4 C. Brown Sugar
\n1\/4 C. Cider Vinegar
\n1 C. Water
\n2 tsp. Paprika
\n1 T. Worcestershire Sauce
\n1 T. Dijon Mustard
\n\u00c2\u00be tsp. Salt
\n1\/2 tsp. Black Pepper
\n16oz. Egg Noodles, wide
\n1\/2 C. Sour Cream<\/p>\n
Freeze beef slightly; remove from freezer and slice diagonally in thin slices; melt butter in large pot or pan over medium high heat. Add beef and cook until browned; drain liquid and add onions and cook for5-10 minutes; add garlic and mushrooms and cook for 3-4 minutes. Add tomato sauce, tomato paste, brown sugar, cider vinegar, water, paprika, Worcestershire sauce, mustard, salt and pepper and cook for 30-45 minutes. In large pot bring water to boil and add noodles; cook according to package directions; drain. Add sour cream to meat mixture and cook for a couple of minutes until thickened; add cooked noodles and combine thoroughly; serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 lbs. Beef, top round steak 2 T. Butter 1 ea. Onion, chopped 3 ea. Garlic cloves, minced 8oz. Mushrooms, sliced 1 can Tomato Sauce (15 oz.) 2 T. Tomato Paste 1\/4 C. Brown Sugar 1\/4 C. Cider Vinegar 1 C. Water 2 tsp. Paprika 1 T. Worcestershire Sauce 1 T. Dijon Mustard \u00c2\u00be tsp. Salt 1\/2 tsp. Black Pepper 16oz. Egg Noodles, wide 1\/2 C. Sour Cream Freeze beef slightly; remove from freezer and slice diagonally in thin slices;…<\/p>\n